Fancy a Herford beef burger? How 'bout an Ahi tuna burger? Or what about a bison burger? Or maybe a ... The possibilities (more than 400,000 of them) are nearly endless at Luxe Burger Bar, the latest addition to the Springfield dining scene. (Facebook)

It's all about protein at Luxe, located at the former Springfield Visitor Information Center at 1200 Hall of Fame Ave., where patrons are encouraged to BYOB. That's Build Your Own Burger, not Bring Your Own Beer.

Speaking of beer, there are plenty of good brews and other beverages to help wash down your burger. But the main selling point at Luxe, according to its management team, is the vast array of high-quality protein sources to choose from when building the perfect burger, including Hereford beef, Ahi tuna, turkey and even bison.

And speaking of burger possibilities, there are more than 400,000 conceivable construction combinations, according to Ted Newcomer, senior vice president of operations at Luxe. Newcomer said the restaurant's owners take burger-building so seriously, they even consulted an MIT expert to calculate the number of ways to assemble a burger.

"You get to choose everything you want, from the bun (to) the type of protein," he told abc40 News.

The restaurant and bar officially opened Monday. Luxe was expected to open several months ago, but the extensive renovations necessary to transform the building into a full-fledged restaurant ultimately delayed its debut.

In addition to adding about 90 new jobs to the local economy, another highlight of the restaurant is a suspended lighted sculpture in the building's tower, which is visible from the highway. Funky lighting designs also illuminate the space, which includes a high ceiling and plenty of elbow room.

John Elkhay, the Providence, R.I., restaurateur who brought Luxe to Springfield – there's a sister restaurant in Providence – said it would have been cheaper to take over a failed restaurant, one that needed only a bit of redecorating. But the Springfield location required an extensive overhaul, including installation of a full kitchen and many other features that previously didn't exist on site.

"It is counter-intuitive to someone who hasn't been in the business," Elkay told The Republican last month, referring to the former visitors center. "But I want a lot of people coming here. Once they do, I have a one-in-five shot of getting them to eat here," he said.